An East-meets-West Thanksgiving
What's more American than the traditional Thanksgiving dinner? Perhaps one that has a little international flare to it.
Scott Hutcheson often uses the dinner table as a way to broaden his sons' cultural horizons and thinks Thanksgiving should be no different.
Roasted Cranberry & Jalapeño Chutney
1 lb fresh cranberries, rinsed
1 medium jalapeño pepper
1 medium orange
1 cup sugar
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves?
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Lightly coat the parchment with cooking spray then spread the cranberries on it in a single layer. Place the pepper on the parchment as well and roast in the oven for 45 minutes until the pepper begins to brown and the cranberries have burst open.
Remove from the oven and let cool for a few minutes until the pepper is cool enough to handle. Using a paring knife, split the pepper lengthwise and scrape out the seeds and membrane from the inside of each half. Dice the pepper into small pieces and place them in a medium bowl along with the cranberries. Zest the orange adding the zest to the bowl then cut the orange in half and add the juice. Next, stir in the salt and spices.
Let the chutney sit for about an hour to let the flavors develop. This can be prepared a couple days ahead and stored covered in the refrigerator. This makes two cups.